Vegetable Brunswick Stew Recipe
Ingredients
| Onion | 1/2 Cup (16 tbs), chopped | |
| Medium green bell pepper - 1, chopped | ||
| Butter margarine | 2 Tablespoon | |
| Chicken broth | 2 Cup (16 tbs) | |
| Cooked chicken | 1 Pound | |
| Undrained Whole tomatoes - 16-ounce can (2 cups), cut up | ||
| Butter beans - 15 1/2-ounce can, drained | ||
| Green Giant - 7-ounce can | ||
| Niblets Whole Kernel | ||
| Golden Sweet Corn | ||
| Crushed red pepper - 1/8 to 1/4 teaspoon | ||
| Okra | 1/2 Cup (16 tbs), frozen | |
| Flour | 3 Tablespoon | |
| Cold water | 1/3 Cup (16 tbs) | |
| Salt | To Taste | |
| Pepper | 1 | |
Directions
MAKING
1. In a large saucepan heat margarine. Add onion and green pepper until soft.
2. Pour chicken broth over it. Add chicken, tomatoes, beans, corn and crushed red pepper.
3. Stir well and bring to boil.
4. Cook over low flame for 15 minutes.
5. Mix okra and cook over simmer for 5 minutes until okra is cooked.
6. Take a small jar with tight-fitting lid. Add cold water and flour into it.
7. Shake well until combined.
8. Add it to the stew mixture.
9. Cook over medium heat stirring frequently until thick.
10. Season with salt and pepper to taste.
SERVING
11. Serve immediately.
1. In a large saucepan heat margarine. Add onion and green pepper until soft.
2. Pour chicken broth over it. Add chicken, tomatoes, beans, corn and crushed red pepper.
3. Stir well and bring to boil.
4. Cook over low flame for 15 minutes.
5. Mix okra and cook over simmer for 5 minutes until okra is cooked.
6. Take a small jar with tight-fitting lid. Add cold water and flour into it.
7. Shake well until combined.
8. Add it to the stew mixture.
9. Cook over medium heat stirring frequently until thick.
10. Season with salt and pepper to taste.
SERVING
11. Serve immediately.
Chef
